Brown Rice, Black Bean and Collard Green Salad
Adapted from allrecipes.com

Ingredients:

• 1 1/2 cups uncooked brown rice
• 3 cups water or broth
• 1 tbsp extra virgin olive oil
• 1/2 tsp salt
• 1 bunch collard greens steamed for minutes and chopped
• 1 (15oz) can black beans, rinsed
• 1 cup thawed frozen peas
• 1 cup thawed frozen or fresh corn kernels
• 1 (4oz) can chopped green chilies
• 1 (4oz) can sliced black olives
• 5 Italian plum tomatoes chopped
• 1 small red onion chopped
• 1/2 bunch cilantro chopped
• 2 cloves garlic minced
• 1 tbsp cumin
• salt and fresh ground pepper to taste

Directions:

Bring the brown rice, water or broth, olive oil and 1/2 tsp of salt to a boil in a sauce pan. Reduce heat to medium-low, cover and simmer until the rice is tender and the liquid has been absorbed, 45-50 minutes. Scrape into a mixing bowl, fluff with a fork, and refrigerate to room temperature.

Stir in the rest of the ingredients except the seasonings until evenly mixed. Stir in the seasonings to taste.